Ingredients
For the Crust:
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- 25 Oreo cookies, crushed (about 2 cups)
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- 5 tbsp melted butter
For the Filling:
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- 1 box (3.4 oz) instant Oreo pudding mix (or vanilla pudding if you can’t find Oreo flavor)
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- 1 ½ cups cold milk
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- 8 oz cream cheese, softened
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- ½ cup powdered sugar
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- 8 oz Cool Whip (or homemade whipped cream), thawed
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- 10 Oreos, crushed (for mixing into the filling)
For the Topping:
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- 8 oz Cool Whip (or more homemade whipped cream)
- Whole and crushed Oreos, for garnish
Instructions
Step 1: Make the Oreo Crust
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- Crush Oreo cookies using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
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- Mix with melted butter until combined.
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- Press the mixture into a 9-inch pie pan, making sure to press firmly into the bottom and up the sides.
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- Place in the fridge to chill for at least 15 minutes while preparing the filling.
Step 2: Prepare the Creamy Oreo Filling
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- In a large bowl, whisk together Oreo pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
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- In another bowl, beat cream cheese and powdered sugar until smooth and fluffy.
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- Gently fold the thickened pudding into the cream cheese mixture.
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- Fold in Cool Whip and crushed Oreos, mixing until fully combined.
Step 3: Assemble the Pie
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- Pour the Oreo filling into the prepared crust and smooth the top.
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- Spread the remaining Cool Whip over the filling for a fluffy, creamy topping.
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- Garnish with whole and crushed Oreos for extra crunch and decoration.
Step 4: Chill & Serve
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- Refrigerate for at least 4 hours (or overnight) to allow the pie to set.
- Slice, serve, and enjoy the ultimate cookies and cream dessert!
Notes
Tips for the Best Oreo Pudding Pie
🥄 Want a firmer crust? Chill it for 30 minutes before adding the filling.
🍫 Extra Chocolatey? Drizzle with chocolate sauce before serving.
🍦 Want it frozen? Freeze for 2-3 hours for an ice cream-like texture!